Growing up, this was the Parmesan Cheese of choice in our house. It went with any pasta dish my mother would make. However, after I moved out in my own, I realized there were better tasting, fresher options like shredded Parmesan or Parmesan flakes. I do not buy this anymore, but it will always hold a nostalgic place in my heart. This cheese tastes fine, but that’s just it; fine. It’s not great. You have to have a whole bunch to get any savory notes, and although five year old me would love a snow mountain stop my spaghetti, adult me does not.

I know most use parnesan cheese on spaghetti, but for me. I use it in one of my variations of Street Corn. Since I am unsure about what to say in my review of Parmesan Cheese. I am going to leave you with a simple recipe using parmesan cheese in hopes that you get something out of my review. You can use either on the cob or off of the cob corn. I do both depending on what Im in the mood for. For on the cob I use a grill. If yiu dont have a grill you can use the method I use for off of the cob corn. Get your grill nice and hot. Lay your corn on the grates and then rotate every 2-3 minutes until done. I usually do 15-20 minutes. You dont want burnt, but a little black isnt goint to hurt. Some people prefer it. Off the cob corn (frozen or canned is fine, i prefer ... MoreI know most use parnesan cheese on spaghetti, but for me. I use it in one of my variations of Street Corn. Since I am unsure about what to say in my review of Parmesan Cheese. I am going to leave you with a simple recipe using parmesan cheese in hopes that you get something out of my review. You can use either on the cob or off of the cob corn. I do both depending on what Im in the mood for. For on the cob I use a grill. If yiu dont have a grill you can use the method I use for off of the cob corn. Get your grill nice and hot. Lay your corn on the grates and then rotate every 2-3 minutes until done. I usually do 15-20 minutes. You dont want burnt, but a little black isnt goint to hurt. Some people prefer it. Off the cob corn (frozen or canned is fine, i prefer canner). I usually use the family sized cans of corn 24oz i believe. 2-3 you can use more or less. Just adjust the butter. 1/4 stick per can of corn. Open and drain the corn. Then put it in a large pan. Pour the melted butter on the corn and mix it up coating the corn. Put your corn in the oven with the broiler on. I check mine every 5-10 minutes. You want to see the corn starting to brown. Again a little black isnt going to hurt it. Stir it up letting the unroasted corn sit on top. I do this 2-3 times. Now for the sauce...cue the parnesan cheese please..... I use a small carton of heavy cream and mix it with sucralose (splenda), but use whatever sweetner you prefer. Sugar is fine too. Just make sure its all dissolved. The amount is up to you and your preference. I like mine like we like our tea here in the South! Once that is done I mix my PARMESAN cheese with whatecer bbq seasoning i have on hand. Again the amounts will come down to personal preference. I like a lot of both. For on the cob, drizzle (I pour) the sauce on top (I like enough to be able to roll my corn around in it) and then sprinkle the pamesan and bbq seasoning on top. (Again..I like a lot) For off the cob, you will simply pour on the sauce and stir, then add the seasoning. Again the amounts will vary according to your own preference. I like mine to be more of pastey texture. Then serve and eat. You can add anything you want as well. I sonetimes add garlic powder and dice up some onion into it. Im sure you will love it if you try it! Just remember....Kraft Parmesan! Lol

The cheese had a perfect balance between being hard enough to grate and crumble and yet soft enough to melt beautifully. Its granular texture added a delightful mouthfeel, allowing it to enhance a variety of dishes. Upon opening the package, a delightful and distinct aroma wafted through the air. It had a robust, slightly sweet fragrance that immediately made my mouth water in anticipation. Ah, the taste! It was truly exceptional. The flavor was bold, sharp, and incredibly savory, with subtle hints of butter and nuttiness. Each bite was an explosion of taste, making it an ideal accompaniment to a wide range of dishes, from pastas and salads to soups and risottos.

I loved this cars since u was Lil. I would definitely recommend it .it brings back so many memories. I would love to teach my son a lot about these cars and the history that the have and the joy on his face when you go to the store and he grads my hand and takes me straight to the hot wheel s .I have never had a bad thing to say Bout it Cuzco it helped me out when I was little they always had good thing s to say about the hot wheel s. I know that over the year they got a Lil pricey but even if they are broke I would still love them and use them to act like I owned a junk yard and u still have a bunch that I passed down to my son which he love them so much him and his cousins go to the yard and use the cars for the monster truck to run over them

This is the best Parmesan cheese on the market. It has such a strong cheesey taste and it's beautifully made. The grated cheese pours right out of the container and onto your plate or bowl and it melts so wonderfully into your pasta or whatever you're making leaving long stringy cheese all throughout your food. It's amazing there are no other words. I always have a container in my fridge and a back up in my cupboard just in case we use up the first one.

These taste okay. I'm not a huge fan, but they are good. Texture is alright. The cheese is alright. It just tastes "good". They aren't very filling however. They're more so "snacks" than an actual dinner food. But I will admit that I am not the target audience. Also, there is starch within the cup. So do not be alarmed if you see it scattered over the macaroni. It's the brilliant way of making sure water doesn't overflow from the cup, the starch works to "absorb" the water into the macaroni. Surprisingly, the cup doesn't tell you exactly what it is

Parmesan cheese is the superior cheese. Especially grated Parmesan cheese! It makes cooking simply and a lot easier wether it be for your pizza or spaghetti! Some of my fave ways to use this is putting some on a baking sheet and then slicing potatoes and facing them down into the Parmesan then baking! It gives the potato a nice crisp shell! I’ve even used this for topping on my stuffed pepper! It’s really universal and affordable

Also it doesn't need thr refrigerator, this makes it perfect for a travel or camping trip. Also the proce is mostly reasonable at evry place I have made purchases. It's great whether being cooked into a meal or simply used as a garnish. Also I leaned that's it's great on certain fruits, like peached with bacon. Mixes well and adds favorite to hot soup and porridge. KGPC is always on thr cabinet and a great asset to any spice cabinet.

Cheese is a favorite in my house and probably a majority of houses worldwide. I don't know a single person that doesn't like cheese unless it's something they can't eat because of their diet. Kraft parmesan cheese (or sprinkle cheese as we call it) is, in my opinion, the most versatile cheese there is. Tonight I cooked dinner on my smoker and made my favorite summer food, corn on the cob. After you put butter on, right before eating it, sprinkle parmesan cheese on it! It's sooo good. A few days ago I fried zucchini picked right out of my garden. I added parmesan to my panko bread crumbs for the batter and sprinkled some on top right after frying them. Delicious! I do almost the same coating on pork chops. And one of my all time favorite chicken breast recipes is ... MoreCheese is a favorite in my house and probably a majority of houses worldwide. I don't know a single person that doesn't like cheese unless it's something they can't eat because of their diet. Kraft parmesan cheese (or sprinkle cheese as we call it) is, in my opinion, the most versatile cheese there is. Tonight I cooked dinner on my smoker and made my favorite summer food, corn on the cob. After you put butter on, right before eating it, sprinkle parmesan cheese on it! It's sooo good. A few days ago I fried zucchini picked right out of my garden. I added parmesan to my panko bread crumbs for the batter and sprinkled some on top right after frying them. Delicious! I do almost the same coating on pork chops. And one of my all time favorite chicken breast recipes is Kraft parmesan cheese mixed with a packet of Italian seasoning, coat the chicken and bake. It's so easy and makes the chicken super moist and full of flavor! The possibilities are endless with this, these are just a few of my favorites! Feel free to share some of your favorites with me!

Our fam loves Alfredo sauce on anything! It’s always the star of the show! This is the easiest recipe you’ll ever find and it’s delicious! 2 c. Kraft grated Parmesan NOT fresh grated Parmesan. It clumps and is a stringy mess 2 c. Heavy cream 1 clove garlic crushed OR 1 t. Minced garlic 2 ounces cream cheese (more if you like yours thick) 2 T. Butter (with salt) (also may substitute margarine, I just don’t care for margarine) 1 lb pasta (any kind..use your favorite! Boil noodles with a dash of salt. While waiting for noodles.. Put butter in sauce pan, melt add garlic Slowly pour in 3 c. Heavy cream stirring slowly Add all Parmesan slowly Cook until slightly thick Drain pasta then add to sauce or serve separately Feeds 4 a generous serving